Best Parmesan Sun Dried Tomato Bread Recipes

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NO-KNEAD ROSEMARY PARMESAN SUN-DRIED TOMATO BREAD



No-Knead Rosemary Parmesan Sun-Dried Tomato Bread image

This is an adaption of one of my Recipe #248237 to use Sullivan Street Bakery's no-knead method of making bread. It's amazingly easy and oh so tasty! The only special equipment needed is a 4 quart cast-iron or cast-aluminum dutch oven. See note at bottom before staring.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h20m

Yield 1 round-loaf

Number Of Ingredients 11

4 cups flour
3/4 teaspoon yeast
1 tablespoon salt
2 cups water, plus
3 tablespoons water
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
1/4 cup chopped sun-dried tomato
1/3 cup parmesan cheese
wheat bran or cornmeal
garlic granules (or garlic powder)

Steps:

  • In large bowl add flour.
  • With hands stir in yeast,rosemary, tomatoes, cheese and salt.
  • Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
  • Cover bowl with plastic wrap.
  • Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
  • Dough is ready when its surface is dotted with bubbles.
  • Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
  • Cover loosely with plastic wrap and let rest about 15 minutes.
  • Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
  • Cover with another cotton towel and let rise for about 2 hours.
  • When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
  • Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
  • When dough is ready, carefully remove pot from oven.
  • Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
  • Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
  • Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Nutrition Facts : Calories 2073.3, Fat 15.1, SaturatedFat 6.7, Cholesterol 29.3, Sodium 7791.6, Carbohydrate 409.2, Fiber 16.1, Sugar 24, Protein 67.6

PARMESAN SUN-DRIED TOMATO BREAD



Parmesan Sun-Dried Tomato Bread image

Number Of Ingredients 9

1 1/4 cups water
4 cups bread flour
3/4 cup shredded Parmesan cheese
2 cloves crushed garlic
3 tablespoons sugar
1 1/4 teaspoons salt
2 1/4 teaspoons dried oregano leaves
2 1/4 teaspoons bread machine or quick active dry yeast
2/3 cup sun dried tomato (packed in oil), drained and coarsly chopped

Steps:

  • Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.Measure carefully, placing all ingredients except tomatoes in bread machine pan in the order recommended by the manufacturer. Add tomatoes at the Raisin/Nut signal.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 Slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 5mg cholesterol 270mg sodium 29 carbohydrate (1g dietary fiber) 5g proteinSUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the tomatoes 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.DID YOU KNOW?Sun-dried tomatoes are fresh tomato slices that have been dried in the sun until they are chewy, intensely flavored and dark red. They add a rich flavor and color to breads. Sun-dried tomatoes are sold either packed in oil, which keeps them a little softer, or dry in cellophane, requiring soaking to make them softer before using. You can also find them labeled as "dried tomatoes" because they have been commercially dried.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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